Leftover Turkey and Stuffing Pie with Roast Potato Crust

Name: Leftover Turkey and Stuffing Pie with Roast Potato Crust
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 6
Ingredients: 300 g cooked turkey shredded; 6 sausages or 8 chipolatas; 6 stuffing balls, leftover or shop-bought; 800 g leftover roast potatoes; 1 large onion, halved and sliced; 500 ml chicken stock or leftover gravy; 150 ml white wine; 100 g low-fat crème fraîche; 50 g plain flour; 20 g mature cheddar, grated; 1 tbsp olive oil or rapeseed oil; 1 knob knob of butter; 2 tsp English mustard powder; 1 tbsp wholegrain mustard; 1 chicken stock cube crumbled; 1 small bunch small bunch of parsley chopped

Transform your holiday leftovers into a comforting, hearty pie featuring a creamy turkey and sausage filling topped with crispy crumbled roast potatoes. It's the ultimate zero-waste meal that tastes even better than the original feast.

Servings6 Portions

Prep Time10 Mins

Cook Time70 Mins

Difficulty

Intermediate

Ingredients

cooked turkey shredded
300 g
sausages or 8 chipolatas
6
stuffing balls, leftover or shop-bought
6
leftover roast potatoes
800 g
large onion, halved and sliced
1
chicken stock or leftover gravy
500 ml
white wine
150 ml
low-fat crème fraîche
100 g
plain flour
50 g
mature cheddar, grated
20 g
olive oil or rapeseed oil
1 tbsp
knob of butter
1 knob
English mustard powder
2 tsp
wholegrain mustard
1 tbsp
chicken stock cube crumbled
1
small bunch of parsley chopped
1 small bunch

Step-by-Step Instructions

Heat the oil and a knob of butter in a large, shallow ovenproof casserole dish (ensure it fits in your air fryer if using one). Add the sliced onion and sauté over medium heat for 10 minutes until very soft and translucent.

If using raw sausages, push the onions to one side of the dish and brown the sausages thoroughly on all sides. If you are using already cooked leftover sausages, you can skip this step.

Remove the sausages from the dish and set aside to cool slightly. Stir the mustard powder, flour, and crumbled stock cube into the remaining oil and butter for 1-2 minutes to create a roux. Pour in the white wine and simmer for 1 minute, scraping the bottom of the dish to release any browned bits.

Gradually whisk in the chicken stock (or leftover gravy) to create a smooth sauce. Season with black pepper and simmer for 5 minutes until thickened. Meanwhile, preheat your oven to 200°C (180°C fan/Gas 6) or set your air fryer to 170°C.